Six edible wild fruits as potential antioxidant additives or nutritional supplements

Plant Foods for Human Nutrition

Volumn 65, Issue 2, 2010, Pages 121-129

  Egea, Isabel ^b   Sánchez Bel, Paloma ^b   Romojaro, Felix ^b   Pretel, Maria Teresa ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Antioxidant activity; Functional foods; Non cultivated fruit; Phytonutrients; Radical scavenging capacity; Synthetic antioxidant

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; FOOD ADDITIVE; PHENOL DERIVATIVE; PLANT EXTRACT;

ANGIOSPERM; ARTICLE; CHEMISTRY; DIET SUPPLEMENTATION; FRUIT; ROSE; SORBUS;

ANGIOSPERMS; ANTIOXIDANTS; ASCORBIC ACID; CAROTENOIDS; DIETARY SUPPLEMENTS; FOOD ADDITIVES; FRUIT; PHENOLS; PLANT EXTRACTS; ROSA; SORBUS;

CRATAEGUS; CRATAEGUS MONOGYNA; ROSA CANINA; SORBUS; SORBUS DOMESTICA;

EID: 77953324192     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-010-0159-3     Document Type: Article

References (32)

1. Rivera D, Verde A, Fajardo J, Inocencio C, Obon C, Heinrich M (2006) Guia etnobotanica de los alimentos locales recolectados en la provincia de Albacete. Instituto de Estudios Albacetenses. Diputación de Albacete, Spain.
2. Goldberg I (1994) Functional foods: designer foods, pharmafoods, nutraceuticals. Aspen Publishers, New York.
3. Šavikin K, Zdunić G, Janković T, Tasić S, Menković N, Stević T, D{stroke}ord{stroke}ević B (2009) Phenolic content and radical scavenging capacity of berries and related jams from certificated area in Serbia. Plant Foods Hum Nutr 64: 212-217.
4. Barlow SM (1990) In: Hudson BJF (ed) Food Antioxidants. Elsevier Applied Science, London.
5. Koleva II, van Beek TA, Linssen JPH, De Groot A, Evstatieva LN (2002) Screening of plant extracts for antioxidant activity: a comparative study on three testing methods. Phytochem Anal 13: 8-17.
6. Leong LP, Shui G (2002) An investigation of antioxidant capacity of fruits in Singapore markets. Food Chem 76: 69-75.
7. Valko M, Izakovic M, Mazur M, Rhodes CJ, Telser J (2004) Role of oxygen radicals in DNA damage and cancer incidence. Mol Cell Biochem 266: 37-56.
8. Peschel W, Bohr C, Plescher A (2008) Variability of total flavonoids in Crataegus-factor evaluation for the monitored production of industrial starting material. Fitoterapia 79: 6-20.
9. Becker EM, Nissen LR, Skibsted LH (2004) Antioxidant evaluation protocols: food quality or health effects. Eur Food Res Technol 219: 561-571.
10. Heim KE, Tagliaferro AR, Bobilya DJ (2002) Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. J Nutr Biochem 13: 572-584.
11. Serrano M, Valverde JM, Guillén F, Castillo S, Martínez-Romero D, Valero D (2006) Use of aloe vera gel coating preserves the functional properties of table grapes. J Agric Food Chem 54: 3882-3886.
12. Murcia MA, Egea I, Romojaro F, Parras P, Jimenez AM, Martínez-Tome M (2004) Antioxidant evaluation in dessert spices compared with common food additives. Influence of irradiation procedure. J Agric Food Chem 52: 1872-1881.
13. Egea MI, Sanchez-Bel P, Martinez-Madrid MC, Flores FB, Romojaro F (2007) The effect of beta ionization on the antioxidant potential of Búlida apricot and its relationship with quality. Postharvest Biol Technol 46: 63-70.
14. Singleton VL, Orthofer R, Lamuela-Raventos RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Meth Enzymol 299: 152-178.
15. Rollet-Labelle E, Grange MJ, Elbim C, Marquetty C, Gougerot-Pocidalo MA, Pasquier C (1998) Hydroxyl radical as a potential intracellular mediator of polymorphonuclear neutrophil apoptosis. Free Radic Biol Med 24: 563-572.
16. Moskovitz J, Yim KA, Choke PB (2002) Free radicals and disease. Arch Biochem Biophys 397: 354-359.
17. Van den Berg R, Haenen GRMM, Van den Berg H, Bast A (1999) Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chem 66: 511-517.
18. Gao X, Bjork L, Trajkovski V, Uggla M (2000) Evaluation of antioxidant activities of rosehip ethanol extracts in different test systems. J Sci Food Agric 80: 2021-2027.
19. Surveswaran S, Cai YZ, Corke H, Sun M (2007) Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants. Food Chem 102: 938-953.
20. García-Alonso M, de Pascual-Teresa S, Santos-Buelga C, Rivas-Gonzalo JC (2004) Evaluation of the antioxidant properties of fruits. Food Chem 8: 13-18.
21. Deighton N, Brennan R, Finn C, Davies HV (2000) Antioxidant properties of domesticated and wild Rubus species. J Sci Food Agric 80: 1307-1313.
22. Tabart J, Kevers C, Sipel A, Pincemail J, Defraigne JO, Dommes J (2007) Optimisation of extraction of phenolics and antioxidants from black currant leaves and buds and of stability during storage. Food Chem 105: 1268-1275.
23. Shan B, Cai YZ, Sun M, Corke H (2005) Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J Agric Food Chem 53: 7749-7759.
24. Dall'Acqua S, Cervellati R, Loi MC, Innocenti G (2008) Evaluation of in vitro antioxidant properties of some traditional Sardinian medicinal plants: investigation of the high antioxidant capacity of Rubus ulmifolius. Food Chem 106: 745-749.
25. Proteggente AR, Pannala AS, Paganga G, van Buren L, Wagner E, Wiseman S, Van De Put F, Dacombe C, Rice-Evans CA (2002) The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Radical Res 36: 217-233.
26. Kalt W (2005) Effects of production and processing factors on major fruit and vegetables antioxidants. J Food Sci 70: R11-R19.
27. Marinova D, Ribarova F, Atanassova M (2005) Total phenolics and total flavonoids in Bulgarian fruits and vegetables. J Univ Chem Technol Metall 40: 255-260.
28. Wang SY, Ballington JR (2007) Free radical scavenging capacity and antioxidant enzyme activity in deerberry (Vaccinium stamineum L.). LWT-Food Sci Technol 40: 1352-1361.
29. Dias MG, Camões MFGFC, Oliveira L (2009) Carotenoids in traditional Portuguese fruits and vegetables. Food Chem 113: 808-815.
30. Razungles A, Osamianski J, Sapis JC (1989) Determination of carotenoids in fruits of Rosa sp (R canina and R rugosa) and of chokeberry (Aronia melanocarpa). J Food Sci 54: 774-775.
31. Hodisan T, Socaciu C, Ropan I, Neamtu G (1997) Carotenoid composition of Rosa canina fruits determined by thin layer chromatography and high performance liquid chromatography. J Pharm Biomed Anal 16: 521-528.
32. Chavez-Santoscoy RA, Gutierrez-Uribe JA, Serna-Saldivar SO (2009) Phenolic composition, antioxidant capacity and in vitro cancer cell cytotoxicity of nine prickly pear (Opuntia spp.) juice. Plant Foods Hum Nutr 64: 146-152.